Imagine yourself in the kitchen, preparing a vibrant dish that showcases the rich flavors of sweet potatoes and black beans.
You’ll start by sautéing the sweet aroma of diced sweet potatoes and onions, transforming them into a tender, golden base.
Picture the hearty black beans mingling with spices to create a filling that’s both delicious and satisfying.
As you wrap these ingredients in soft tortillas, the anticipation builds. What’s next in this culinary adventure?
Kitchen Tools Required
- 1 Baking dish
- 1 Large skillet
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Oven
- 1 Cheese grater
Ingredients
- 2 Medium sweet potatoes, peeled and diced
- 1 tablespoon Olive oil
- 1 Medium onion, chopped
- 2 cloves Garlic, minced
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 cup Enchilada sauce
- 8 Corn tortillas
- 1 cup Shredded cheese
- 1/4 cup Fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sweet Potato Black Bean Enchiladas, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Spend a few minutes reading through the recipe to familiarize yourself with the steps and gather all necessary equipment and ingredients.
- Prep Work (15 minutes):
- Peel and dice the sweet potatoes.
- Chop the onion and mince the garlic.
- Drain and rinse the black beans.
- Grate the cheese.
- Chop the cilantro.
- Cooking (40 minutes):
- Preheat the Oven (5 minutes):
- Preheat the oven to 375°F (190°C).
- Cook Sweet Potatoes (10 minutes):
- In a large skillet, heat olive oil over medium heat.
- Add diced sweet potatoes and cook until tender.
- Prepare Filling (5 minutes):
- Stir in chopped onion and minced garlic, cooking until the onion is translucent.
- Add black beans, ground cumin, chili powder, and salt, mixing well.
- Remove the skillet from heat and set aside.
- Heat Enchilada Sauce (5 minutes):
- In a medium saucepan, heat enchilada sauce over low heat.
- Assemble Enchiladas (5 minutes):
- Spread a thin layer of enchilada sauce over the bottom of a baking dish.
- Fill each corn tortilla with the sweet potato mixture and roll tightly.
- Place filled tortillas seam-side down in the baking dish.
- Bake Enchiladas (10-15 minutes):
- Pour remaining enchilada sauce over the tortillas.
- Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Resting and Serving (10 minutes):
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Recipe Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Add diced sweet potatoes and cook until tender, about 10 minutes.
Stir in chopped onion and minced garlic, cooking until onion is translucent.
Add black beans, ground cumin, chili powder, and salt, mixing well.
Remove the skillet from heat and set aside.
In a medium saucepan, heat enchilada sauce over low heat.
Spread a thin layer of enchilada sauce over the bottom of a baking dish.
Fill each corn tortilla with the sweet potato mixture and roll tightly.
Place filled tortillas seam-side down in the baking dish.
Pour remaining enchilada sauce over the tortillas.
Sprinkle shredded cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Mexican Rice: A flavorful side that complements the enchiladas and adds a nice texture contrast.
- Guacamole: Creamy and fresh, it adds a cool, invigorating element to the meal.
- Sour Cream: A dollop on top provides a tangy richness that balances the spiciness.
- Pico de Gallo: Adds a fresh, zesty crunch that enhances the flavors of the enchiladas.
- Refried Beans: A traditional accompaniment that makes the meal heartier and more filling.
Storage
Store leftover Sweet Potato Black Bean Enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through before serving.
Freezing
To freeze Sweet Potato Black Bean Enchiladas, wrap them tightly in aluminum foil or place in an airtight container.
Label and freeze for up to 3 months.
Thaw before reheating.
Reheating
To reheat Sweet Potato Black Bean Enchiladas, cover them with foil and bake at 350°F (175°C) for 15-20 minutes.
Alternatively, microwave on medium power until warmed through.
Final Thoughts
Sweet Potato Black Bean Enchiladas are a delightful and satisfying dish that combines the earthy flavors of sweet potatoes with the rich taste of black beans.
This recipe is perfect for those who enjoy a hearty, vegetarian meal with a touch of Mexican flair.
With a prep time of just 20 minutes and a cook time of 40 minutes, you can have a delicious meal ready in about an hour.
The combination of spices like cumin and chili powder adds depth to the dish, making it a favorite for many.
These enchiladas aren’t only tasty but also packed with nutrients, making them a wholesome choice for dinner.
Serve them with a sprinkle of fresh cilantro for an added burst of flavor.
Whether you’re cooking for family or friends, these enchiladas are sure to impress.
Enjoy the comforting flavors and the satisfaction of making a homemade meal.
Frequently Asked Questions
Can I Substitute Flour Tortillas for Corn Tortillas?
You can definitely swap flour tortillas for corn ones. I’ve done it before when I ran out of corn tortillas. Just warm them a bit to prevent tearing. It adds a softer texture you might enjoy!
What Can I Use Instead of Cheese for a Vegan Version?
For a vegan version, try using nutritional yeast or your favorite vegan cheese. I swapped it once, and the nutty flavor from the yeast was a hit. Sprinkle it over your dish before baking for a delicious finish.
Are There Alternative Beans I Can Use Instead of Black Beans?
You can easily swap black beans with pinto or kidney beans. I’ve tried using chickpeas too, and they add a lovely texture. Just make sure you rinse and drain them well before mixing into your dish!
How Can I Make This Dish Gluten-Free?
You can make this dish gluten-free by using certified gluten-free corn tortillas. I’ve done it before, and it worked perfectly. Just check the packaging to verify they’re truly gluten-free, and you’re all set!
Is There a Way to Reduce the Sodium Content in This Recipe?
You’ve got options to reduce sodium! Use low-sodium or homemade enchilada sauce and black beans. Skip added salt and taste-test before serving. I once tried this, and the flavors stayed vibrant without the extra sodium.
Sweet Potato Black Bean Enchiladas
Equipment
- 1 Baking dish
- 1 large skillet
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Oven
- 1 cheese grater
Ingredients
- 2 Medium sweet potatoes peeled and diced
- 1 tablespoon Olive oil
- 1 Medium onion chopped
- 2 cloves Garlic minced
- 1 can (15 ounces) Black beans drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 cup Enchilada sauce
- 8 Corn tortillas
- 1 cup Shredded cheese
- 1/4 cup Fresh cilantro chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add diced sweet potatoes and cook until tender, about 10 minutes.
- Stir in chopped onion and minced garlic, cooking until onion is translucent.
- Add black beans, ground cumin, chili powder, and salt, mixing well.
- Remove the skillet from heat and set aside.
- In a medium saucepan, heat enchilada sauce over low heat.
- Spread a thin layer of enchilada sauce over the bottom of a baking dish.
- Fill each corn tortilla with the sweet potato mixture and roll tightly.
- Place filled tortillas seam-side down in the baking dish.
- Pour remaining enchilada sauce over the tortillas.
- Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
